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Grape preservation method

A fresh-keeping method, grape technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problems that have not been completely solved, such as grape rot and browning, and achieve good fresh-keeping effect and good storage Long-lasting, anti-browning effect

Inactive Publication Date: 2018-03-30
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many researchers are also paying attention to the storage and preservation techniques and methods of grapes. Different methods and measures have been adopted from the pre-cooling link, packaging link, and transportation and marketing link. There are also many fresh-keeping technology and treatment methods: low-temperature storage, edible film preservation, ozone Fresh-keeping, ice temperature storage, chemical slow-release agent fresh-keeping, modified atmosphere fresh-keeping, ultraviolet radiation treatment, etc., but the problems of grape rot, dehydration, browning, and dry branches have not been completely solved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Grapes are preserved in the following steps:

[0027] (1) Pick grapes with uniform maturity, no mildew, no mechanical damage, no damage from diseases and insect pests, the workers remove the bad fruits, pick out the intact ears, and place them in a single layer in perforated plastic baskets, about 2kg per basket, Palletizing is in a well-sealed -2°C cold storage;

[0028] (2) After the treatment in step (1), place it at -2°C for pre-cooling, and during the pre-cooling period, use 0.5 μL / L 1-methylcyclopropene for airtight fumigation for 24 hours;

[0029] (3) After step (2) treatment, use 2kJ / m 2 The grape fruit was irradiated with short-wave ultraviolet rays at -2°C, both sides were irradiated, each for 20 minutes.

[0030] (4) After being treated in step (3), at -2°C, fumigate with 3 mg / L ozone for 35 minutes;

[0031] (5) After the treatment in step (4), seal it for 40 minutes. After the ambient ozone concentration drops to 0mg / L, put the grapes into polyethylene ...

Embodiment 2

[0034] The following steps are used to preserve the freshness of grapes: (1) Pick grapes with uniform maturity, no mildew, no mechanical damage, and no pests and diseases. Baskets, about 2.5kg per basket, stacked in a well-sealed -1°C cold storage;

[0035] (2) After the treatment in step (1), place it at -1°C for pre-cooling, and during the pre-cooling period, use 1.0 μL / L concentration of 1-methylcyclopropene for airtight fumigation for 22 hours;

[0036] (3) After step (2) treatment, use 3kJ / m 2 The grape fruit was irradiated with short-wave ultraviolet rays at -1°C, both sides were irradiated, each for 15 minutes.

[0037] (4) After being treated in step (3), at -1°C, fumigate with 4 mg / L ozone for 30 minutes;

[0038] (5) After the treatment in step (4), seal it for 60 minutes. After the ambient ozone concentration drops to 0mg / L, put the grapes into polyethylene plastic bags, and put them into the grapes according to the dose of 3 packs (0.3g) per kilogram. Special an...

Embodiment 3

[0041] The following steps are used to preserve the freshness of grapes: (1) Pick grapes with uniform maturity, no mildew, no mechanical damage, and no pests and diseases. Baskets, about 3kg per basket, stacked in a well-sealed 0°C cold storage;

[0042] (2) After the treatment in step (1), place it at 0°C for pre-cooling, and during the pre-cooling period, use 1-methylcyclopropene at a concentration of 1.5 μL / L for airtight fumigation for 20 hours;

[0043](3) After step (2) treatment, use 4kJ / m 2 The grape fruit was irradiated with short-wave ultraviolet rays at 0°C, both sides were irradiated, each for 10 minutes.

[0044] (4) After being treated in step (3), at a temperature of 0° C., fumigate with 5 mg / L ozone for 25 minutes;

[0045] (5) After the treatment in step (4), seal it for another 80 minutes. After the ambient ozone concentration drops to 0mg / L, put the grapes into a polyethylene plastic bag, and put the grapes in a dose of 4 packs (0.4g) per kilogram. Specia...

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PUM

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Abstract

The invention provides a grape preservation method which comprises the following steps: S1, pre-cooling grapes at -2 to 0 DEG C, and performing sealed fumigating treatment by adopting 1-MCP during pre-cooling; S2, performing short wave ultraviolet irradiation treatment on the grapes at -2 to 0 DEG C; S3, performing ozone fumigating treatment on the grapes at -2 to 0 DEG C; and S4, after the ozonefumigating treatment, when the environmental ozone concentration decreases to 0mg / L, packaging the grapes with bags, putting preservatives into the bags, and performing controlled atmosphere storage at -2 to 0 DEG C. The grape preservation method is capable of effectively prolonging the preservation period of the grapes and reducing fruit stem browning and fruit drop rate.

Description

technical field [0001] The invention belongs to the technical field of cold storage and preservation of grapes, and in particular relates to a method for preserving grapes by combining biology and physics with controlled atmosphere treatment. Background technique [0002] As the fruit with the largest output and the largest cultivated area in the world, grape production accounts for almost a quarter of the world's fruit. Grape varieties are diverse, nutritious, delicious and sweet, and are deeply loved by people. However, grapes are berry fruits with thin and juicy skins and extremely high water content, which leads to mildew, threshing, browning, rot, dry branches and other phenomena and problems in grapes during transportation and storage, which seriously affects their commodity value and quality. Economic Value. Due to the perishability of grapes and the characteristics of their production seasons, regions, and off-site transportation and sales, their antiseptic, fresh-...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/144A23B7/015
CPCA23B7/015A23B7/04A23B7/144
Inventor 张爱琳姚尧闫师杰李晓丹李志文
Owner TIANJIN AGRICULTURE COLLEGE
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